Light'n Lemon Cake

• 2 eggs, separated
• 1 12 cups sugar
• 12 cup light margarine (Parkay)
• 2 14 cups flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 12 cup milk
• 14 cup lemon juice
• 1 (3 3/4 ounce) package lemon flavor instant pudding and pie filling
• 2 teaspoons grated lemon rind

1. Beat egg whites until foamy; gradually add 1/2 cup sugar, beating until soft peaks form.
2. In a separate bowl, beat spread and remaining sugar until light and fluffy.
3. Blend in egg yolks.
4. Add combined dry ingredients alternating with milk, mixing well after each addition.
5. Blend in juice.
6. Fold in stiffly beaten egg whites.
7. Pour into 3 wax paper-lined 8" pans.
8. Bake at 350* for 20-25 minutes, or until tested with a toothpick.
9. Cool for 10 minutes and remove from pans.
10. Cool.
11. Prepare mix as directed on pie filling package, stir in rind.
12. Spread each cake layer with 1/3 of filling mixture; cool.

eggs, sugar, light margarine, flour, baking powder, salt, milk, lemon juice, lemon rind

Taken from www.food.com/recipe/lightn-lemon-cake-354260 (may not work)